Paleo Salted Dark Chocolate Chunk Cookies

I'm really picky about my chocolate chip cookies. They have to be crispy, yet still chewy and soft in the center. You want a certain amount of crunch and chewiness at the same time. I like them pretty thin, and not the slightest bit cakey.

Now that's hard to come by for a "healthier" cookie. But I think I found a winner.

These cookies are RIDICULOUSLY good and guilt-free. Full of almonds, dark chocolate, ghee, and flax, you're literally nourishing yourself with every bite! Well, almost. There's also some sugar in there, but at least you can feel good about eating these kind of cookies.

I adapted this recipe I came across and these really are the best paleo cookies I've made to date. And what better day to make cookies than on National Chocolate Chip Cookie Day!

Ingredients: (makes 8 large, 5 inch cookies)

1 cup blanched almond meal
1/4 cup tapioca flour
1/4 tsp pink salt
1/2 tsp baking soda
1/4 cup creamy almond butter (I used Trader Joe's raw almond butter)
1/2 cup packed coconut sugar
1 tbsp pure maple syrup
1 tsp vanilla
1/4 cup ghee (melted and cooled)
1 tablespoon ground flaxseed meal
3 tablespoons water
3 oz of dark chocolate, chopped (I used Eating Evolved Caramel Crunch)
flakey sea salt for sprinkling

Preheat oven to 375. In a bowl combine the flax meal and water and let sit for five minutes. In another bowl add almond flour, tapioca flour, salt, and baking soda and set aside.
Back to the flax mixture, add melted ghee, almond butter, coconut sugar, maple syrup, and vanilla and mix well, then add the dry ingredients and chopped chocolate and mix until combined.

Scoop dough into about 1 1/2-2  inch rounds and place on baking sheet, making sure cookies are at least 2 inches apart. Flatten down with fingers until its about half as thick. Sprinkle each cookie with flakey sea salt. Bake for 9-10 minutes or until cookies begin to brown slightly around the edges.